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Herby Pasty

Herby Pasty is a traditional English recipe (from Cornwall) for a classic pasty of mixed herbs, bacon and egg baked in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic English version of: Herby Pasty.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

2

Rating:

Tags : Herb RecipesPork RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes

Original Version

This is a classic recipe derived from the 1929 volume of traditional Cornish recipes: Cornish Recipes, Ancient and Modern, Edith Martin, Truro, 1929

The relevant chapter being the one on Pasties (With varies Fillings)

Prepare pastry as for ordinary pasty. Well wash equal quantities of parsley, bits*, shallots (early), half quantity spinach, prepare some slices of bacon cut into small pieces and an egg well beaten. Pour boiling water over the parsley, bits, and spinach that have been cut into small portions, and let stand for half an hour, well squeeze all moisture out. Put on pastry with the shallots cut finely and the bacon, pinch up the edges of pasty allowing a small portion left open for the egg to be added, finish pinching and bake.
Note: Bits is a common herb believed to be found only in Northern Cornwall. It is found in the hedges and on the cliffs. Gypsies pick it for medicinal purposes.

Modern Redaction

The herb mentioned in the recipe as 'bits' could well represent an Australian plant established in Cornwall was the mountain pepperbush (Tasmannia lanceolata), a plant with peppery-flavoured leaves that became known as the Cornish pepperleaf,' and was a flavoursome part of Cornish cuisine.

Ingredients:

pastry for pasties

For the Filling:
30g parsley, finely chopped
30g fresh Cornish pepperleaf leaves, finely chopped
30g shallots, peeled and chopped
15g spinach, finely chopped
200g bacon, cut into strips
2 eggs, well beaten

Method:

Combine the parsley, Cornish pepperleaf and spinach in a heat-proof bowl. Pour over boiling water and set aside to stand for 60 minutes. After this time, drain the herbs and squeeze out all the excess moisture.

Take two rounds of the pasty pastry and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange the half the filling mix over the uncovered half of pastry. Top with half the shallots and half the bacon.

Dampen the edges lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).

Now use your finger and thumb to either crimp the edges of the pastry together, leaving a small gap into which you can pour half the beaten egg mixture. Finish crimping the edges closed then cut a gash in the centre. Place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 200°C and bake for about 40 minutes, or until the filling is piping hot and the pastry is firm and golden.